1-1/2 cups unsalted butter, softened
2-1/4 cups packed brown sugar
5 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream
GLAZE:
3 tablespoons unsalted butter
1/4 cup chopped pecans
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
Dash salt
2 to 3 tablespoons half-and-half cream
1 Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
2 Cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating after each addition just until combined.
3 Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 55 to 65 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
4 For glaze, combine butter and pecans in a small saucepan over medium heat, stirring constantly, until butter is light golden brown, 4 to 5 minutes. Stir into confectioners' sugar. Add vanilla, salt and enough cream to reach a drizzling consistency. Drizzle glaze over cake, allowing some to drip down sides. Let stand until set.
Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans.
Total Time
Prep: 20 min. Bake: 55 min. + cooling
Makes 16 servings
Nutrition Facts
1 slice: 473 calories, 25g fat (15g saturated fat), 121mg cholesterol, 193mg sodium, 57g carbohydrate (38g sugars, 1g fiber), 5g pro